Lemon ricotta pancakes with honey

Name: Lemon ricotta pancakes with honey
Total time: 25 min
Cuisine: Italian
Ingredients: 250g ricotta; 3 large eggs, separated; 100ml whole milk; 100g plain flour; 1 tsp baking powder; 1 lemon, zest and juice; 30g butter; 3 tbsp runny honey; 150g raspberries

Light, creamy pancakes made with ricotta and fresh lemon, finished with honey and soft fruit.

Time25 min
LevelEasy
Costabout £1.17 a head

3 servings

Ingredients

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250 gricotta
3large eggsseparated
100 mlwhole milk
100 gplain flour
1 tspbaking powder
1lemonzest and juice
30 gbutter
3 tbsprunny honey
150 graspberries

Method

1
Whisk the ricotta, egg yolks, milk and lemon zest together in a large bowl.
2
Stir in the flour and baking powder until just mixed.
3
In a clean bowl whisk the egg whites to soft peaks, then fold them gently into the batter.
4
Melt a little butter in a non stick pan over a medium heat. Spoon in small pancakes and cook for 2 to 3 minutes each side until golden and puffed.
5 min
5
Keep the cooked pancakes warm in a low oven and repeat with the rest.
6
Stack on plates with the raspberries, honey and a squeeze of lemon juice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.